Du� jiao ?? is a pickled/fermented chopped chilli popular in Hunan and Sichuan. It does not contain any vinegar but lactic acid is produced during fermentation. This pickle is easy to make at home and ready to eat after few days but if you like it tastes sour best keep it for 2 - 3 weeks before use. This pickled/fermented chilli is a popular ingredient for steamed fish especially fish head. Take
Sabtu, 11 Desember 2010
Pickled (fermented) chopped chilli ??
Du� jiao ?? is a pickled/fermented chopped chilli popular in Hunan and Sichuan. It does not contain any vinegar but lactic acid is produced during fermentation. This pickle is easy to make at home and ready to eat after few days but if you like it tastes sour best keep it for 2 - 3 weeks before use. This pickled/fermented chilli is a popular ingredient for steamed fish especially fish head. Take
Selasa, 30 November 2010
Pandan coconut pound cake with frosting
Life have been a bit hectic lately and I had neglected the blog for a while.
To welcome me back I presented you with a sweet treat. It's a pandan and coconut pound cake with butter frosting. This recipe is something I made up with ingredients I thought nice together.
Cake
Ingredients:
50ml pandan juice (extracted from 10 - 12 pandan leaves + 2-3 tbsp water)
4 medium size eggs
200g plain
To welcome me back I presented you with a sweet treat. It's a pandan and coconut pound cake with butter frosting. This recipe is something I made up with ingredients I thought nice together.
Cake
Ingredients:
50ml pandan juice (extracted from 10 - 12 pandan leaves + 2-3 tbsp water)
4 medium size eggs
200g plain
Kamis, 21 Oktober 2010
Rendang Daging (Beef rendang)
Beef rendang is probably one of the most popular Malay curry. I haven't met anyone who does not like this fragrant spicy dried beef curry. Nearly every Malay festive celebrations, there is always rendang of some sort, beef, chicken, lamb, dried or wet rendang.
Preparing the rempah or spice paste is important to give maximum flavour. Usiing a mini blender it only takes less than a minute to
Jumat, 08 Oktober 2010
Copycat fried 'dace' fish with black beans ?????
I was talking with Josh of Cooking The Book the other day about canned fried dace with black bean 'dou si lian yue ????' and how difficult to find them these days due to limited import because of suspected contaminated fish used for manufacturing. I have a craving since for this salty chewy leathery fish with yummy black beans.
Couple of days ago I was shopping in Lidl and they had frozen
Couple of days ago I was shopping in Lidl and they had frozen
Sabtu, 11 September 2010
Korean spicy chicken stew
This stew is so easy to make. One of those recipes I have repeated time after time when I crave for a warm hearty stew but could not be bother or too tired to hang around long in the kitchen. All I have to do is cut the vegetables and chicken, then just add water and boil till just about tender then add spicy sauce. That is it. Couldn't be simpler, grease free cooking. It does look good with a
Rabu, 08 September 2010
Fish fragrant aubergine jiaozi-wartip ?????????
This recipe is inspired by two of my favourites, fish fragrant aubergine and jiaozi dumplings. This isn't a classic recipe but a tasty combination. If you don't believe me give it a try you will be addicted. The dumplings are tasty with a nice spicy flavour. Tasty enough without needing any dipping sauce, but I still make a ginger spicy vinegar to go with.
Unlike standard fish fragrant
Sabtu, 04 September 2010
Sweet corn juk (rice soup) ???
Sweet corn is in season again. One of the simplest way I like with fresh sweet corn is to make juk for breakfast/brunch. It's so simple just two ingredients plus lots of water. This juk is similar to Cantonese sweet corn soup without the chicken bits, meat stock etc..., very simple but refreshing with a lovely sweet flavour.Take about 3/4 cup of glutinous rice. Rinse and soak with 1 cup of water
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